TABLE 2.

Applications of class IIa bacteriocins and their producing organisms to control the growth of food-borne pathogens and LAB

Bacteriocin	Producer strain(s)	Food treated for targeting of the following organism(s):				Reference(s)
		Listeria monocytogenes	Clostridium botulinum	Staphylococcus aureus	LAB
Divercin V41	Carnobacterium divergens V41	Smoked salmon				50
Enterocin A	Enterococcus faecium CTC 492	Dry fermented sausage				6
Enterocin CCM 4231	Enterococcus faecium CCM 4231	Dry fermented sausage				115
		Soy milk		Soy milk		114
Leucocin A	Leuconostoc gelidum UAL187	Ground beef				146
					Beef slices	116
Leucocin A-4010	Leuconostoc carnosum 4010	Cooked sausage				24
Mundticin	Enterococcus mundtii ATO6	Mung bean sprouts				14
Pediocin PA-1/AcH	Pediococcus acidilactici	Cheese		Cheese		157
		Frankfurters				28, 45
		Chicken summer sausage				9
		Red smear cheese				119
			Chilled soup			159
Piscicolin 126	Carnobacterium maltaromaticum JG126	Ham paste				95
		Camembert cheese	188
Piscicosin CS526	Carnobacterium pisciola CS526	Surimi				191
Plantaricin 423	Lactobacillus plantarum 423	Ostrich meat salami				47
Sakacin A or K or curvacin A	Lactobacillus sakei 790 and Lactobacillus curvatus LTH 1174	Chicken cold cuts				185
	Lactobacillus sakei CTC 494	Raw minced pork, poultry, cooked pork				89
					Cooked pork	7
Sakacin P or bavaricin A	Lactobacillus sakei 790	Cold smoked salmon				1, 104
	Lactobacillus sakei MI401				Brined shrimp	54